Tuesday, February 9, 2010
Loaded Oatmeal Cookies
This recipe makes around 12 cookies and takes about 40 or 50 minutes to make. It’s a pretty easy recipe; the only trouble I had was that all I could find at the grocery store were full pecans. Since the recipe asked for chopped pecans I had to chop them myself.
There were a few changes I did to the recipe. Because I don’t really like coconut, I didn’t put as much coconut flakes as it asked for, and I put in less chocolate chips.
A tip for when putting cookies on the baking sheet is to use a spoon to scoop as much cookie dough as you need and then use the back of another spoon to remove dough from the spoon and put on the baking sheet. It will help you to get the dough on baking sheet faster and in a less messy way.
1/4 cup butter, softened
1/4 cup each, sugar and packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup quick cooking oats
1/2 cup semisweet chocolate chips
1/4 cup flaked coconuts
1/4 cup chopped pecans
•In a small mixing bowl, cream butter and sugars. Beat in egg and vanilla.
•Combine flour, baking powder, baking soda, salt, and cinnamon; gradually stir in creamed mixture. Stir in oats, chocolate chips, coconut, and pecans.
•Drop in rounded teaspoonfuls 2 inches apart onto an ungreased baking sheet. Bake at 350 degrees for 13-15 minutes or until lightly browned. Immediately remove to wire rack or just make sure it’s not stuck to the baking sheet.